Hawaii Mom Blog: Executive Chef Colin Hazama's Fanta-Sea Series




January 20, 2016

Executive Chef Colin Hazama's Fanta-Sea Series

Photo Courtesy of Starwood Waikiki
A dining concept that had been a mere fantasy…is now a reality at The Royal Hawaiian, a Luxury Collection Resort. Executive Chef Colin Hazama is introducing the Fanta-Sea series that has gourmands rejoicing.
Chef Hazama will be partnering with Mari’s Gardens for an exclusive cocktail reception and dinner at Azure Restaurant on February 26, followed by a tour of Mari’s Gardens on February 27.
Fanta-Sea is an offshoot of the “Chef’s Table to Farm Tour” culinary series pioneered by Chef Hazama in 2014 as a way to showcase island farmers and how Starwood Hotels in Waikiki work collaboratively with the farmers. Each dish on the Fanta-Sea menu shows Chef Hazama’s creativity and passion for using locally sourced products.
Pre-Dinner Small bite
“Champagne Glazed Oyster”
Smoked Sturia caviar, Mari’s candied Tokyo negi and tomato chili kanten
“Vodka Cured Spiced Tilapia”
Braised cucumber and preserved Meyer lemon gel, plus cucumber yogurt poppyseed with Mari’s compressed cucumber cilantro salsa verde
“Taste of Mari’s Baby Carrots”
Shaved Sous Vide, charred jus, Mari’s spring greens and carrot top pistachio chimichurri
“Fish Out of Water”
Ulu-crusted Mari’s tilapia and big-eye ahi (two fish in one), three-caviar relish, Mari’s roma tomato butter hearts of palm and ulu fondue, and Mari’s Gardens ginger watercress coulis
“Slow Cooked Mari’s Garden Swai”
Kona cold lobster, “country style” Swiss chard, applewood bacon and pickled Swiss chard relish and yuzu brown butter
“Beets and Berries”
Naked Cow dairy fromage blanc cheesecake and Nalo Farms lemon verbena with Mari’s Garden cilantro syrup; balsamic Kula strawberry Mari’s Beet Compote and candied Mari’s Garden beet chips
“As a spearfisherman myself, it’s been a dream of mine to combine both passions – fishing and cooking – into a culinary series that helps expand how we view and consume locally sourced products,” said Chef Hazama.
Prices for February’s Fanta-Sea program are as follows: $130 for dinner (no wine); $160 for dinner (with wine pairings); $220 for the dinner and farm tour without wine; and $250 for the dinner with wine pairings, as well as the farm tour. Prices include tax and gratuity. To make reservations, call the Starwood Waikiki Dining Desk at (808) 921-4600.

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